Jul
2015

Red, White and Blue Ice Cream Sundaes

categories: Desserts, Ice Cream/Frozen Treats
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Homemade red, white and blue ice cream sundaes, with strawberries, blueberries, chocolate syrup and whipped cream make patriotic celebrations special!Red, White and Blue Ice Cream Sundaes / The Grateful Girl Cooks!
This past weekend another celebration of Independence Day occurred in the United States. It’s such a special day!

We are so very grateful to live in this country, and thankful for all who have stood boldly and sacrificed their lives to provide us with the freedoms we are blessed to have here in the U.S.A.

We celebrated with Red, White and Blue Ice Cream Sundaes! They are so easy to make… here’s how!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Red, White and Blue Ice Cream Sundaes Is A Cinch!

Homemade vanilla ice cream is topped with whipped cream, chocolate syrup, blueberries, blue sprinkles, and fresh sliced strawberries.

You really don’t need a recipe for that, but I am including my basic homemade vanilla ice cream recipe below, for anyone who enjoys making homemade ice cream, and might want it.

Making homemade vanilla ice cream is what I enjoy doing! The ice cream part is easy. Mix up heavy whipping cream, milk, sugar and vanilla, then pour it into an ice cream maker.

Pouring ice cream mixture into machine for freezing.
After about 20 minutes, the vanilla ice cream has frozen to soft serve consistency. We LOVE making ice cream in our little Cuisinart ice cream machine, which I received as a gift!

Homemade vanilla ice cream is ready to make into ice cream sundaes!
Remove the ice cream from the machine, and put it into a sealed container in the freezer to firm up some more (an hour or two).

Time To Serve The Red, White and Blue Ice Cream Sundaes!

When ready to serve, scoop vanilla ice cream into serving dishes. Spray some whipped cream on top (along with some colored decorating sugar, if desired).

Drizzle ice cream with chocolate syrup, then surround ice cream with blueberries and sliced strawberries, and serve! Red, White, and Blue Ice Cream Sundaes, for the win!

Red, White and Blue Ice Cream Sundaes are decorated and ready to eat!
These simple ice cream sundaes are colorful, easy and delicious, and they are perfect for any patriotic celebration!

By the way, if you enjoy ice cream sundaes, check out the recipe for making a Strawberry Almond Romanoff Sundae. YUM!

It doesn’t have to be complicated, just fun! Happy Independence Day, from our home to yours!

Sparklers lit, and wishing you a Happy 4th of July!
Have a great week! Let’s be grateful for the freedoms we celebrate in this great country. We are blessed.

Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, and may God bless you.

Looking For More HOMEMADE ICE CREAM Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few homemade ice cream recipes I think you will really enjoy include:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Red, White and Blue Ice Cream Sundaes
Prep Time
25 mins
Cook Time
0 mins
Total Time
25 mins
 

Homemade red, white and blue ice cream sundaes, with strawberries, blueberries, chocolate syrup and whipped cream make patriotic celebrations special!

Category: Dessert
Cuisine: American
Keyword: ice cream sundaes
Servings: 6 (1 cup each) 1.5 qts. total
Calories Per Serving: 439 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For ice cream:
  • 2 cups heavy whipping cream
  • 1 cup milk
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
For sundae:
  • Chocolate syrup
  • Prepared whipping cream (spray can or fresh)
  • Blue or red colored decorating sugar (optional)
  • Sliced strawberries (Fresh)
  • Blueberries (Fresh)
US Customary - Metric
Instructions

  1. In large mixing bowl, combine the ice cream ingredients. Whisk well, to combine and dissolve the sugar. Pour into freezer canister, and freeze, according to manufacturer's instructions.

  2. When ice cream is "done", remove to a freezeable container, seal and place in freezer for at least 2 hours to firm up ice cream.
  3. When ready to serve, scoop ice cream into serving dishes, and garnish with sliced strawberries, blueberries, whipped cream, chocolate syrup, and colored decorating sugar. Serve and enjoy!
Recipe Notes

Prep time indicated is for making the ice cream. It does not include additional time in the freezer where the ice cream firms up. Caloric calculation is for 1 cup ice cream, plus all toppings (evenly divided between 6 servings)

Nutrition Facts
Red, White and Blue Ice Cream Sundaes
Amount Per Serving (1 (1 cup per, plus toppings))
Calories 439 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 19g119%
Cholesterol 116mg39%
Sodium 48mg2%
Potassium 156mg4%
Carbohydrates 34g11%
Sugar 31g34%
Protein 3g6%
Vitamin A 1265IU25%
Vitamin C 14.6mg18%
Calcium 106mg11%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Homemade red, white and blue ice cream sundaes, with strawberries, blueberries, chocolate syrup and whipped cream make patriotic celebrations special!

 

 

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Jul
2015

Melba Pie!

categories: Desserts, Pies/Tarts
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You’ll love Melba Pie for your next dessert… a classic, double-crusted pie, featuring the wonderful, sweet flavors of fresh raspberries and peaches!You'll love Melba Pie for your next dessert... a classic, double-crusted pie, featuring the wonderful, sweet flavors of fresh raspberries and peaches!
Do you know what Melba Pie is? I sure didn’t… until I stumbled upon this recipe in an old cookbook of mine. I’d heard of Peach Melba (a classic dessert) in the past, but didn’t know there was even such a thing as a Melba PIE. Melba Pie is a delicious pie which features raspberries AND peaches! Go figure!

This recipe is for a two crusted pie. One crust on the bottom, the other (you guessed it!) on the top. The filling is a snap to make, so whether you like to make your own pie crust (here’s my recipe for “Mom’s Pie Crust“), or you prefer to buy pre-made pie crust dough, it’s a rather simple and tasty pie to make with the summer bounty of peaches and raspberries available.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make A Melba Pie

First thing you need to do is prepare a DOUBLE crust pastry shell. Once you have the pie dough ready, you need to make the filling. Of course, you can also purchase commercially prepared pie crust (you will need two crusts), if that’s more convenient!

In a medium sized saucepan, mix together the granulated sugar, cornstarch, and the cinnamon. Stir in the raspberries (if using FROZEN raspberries, do NOT drain them… add it all in).

Fresh raspberries mixed with sugar, cinnamon and cornstarch for pie filling.
Cook  and stir the raspberry mixture until it thickens and the mixture comes to a boil.

Raspberries, sugar, cinnamon and cornstarch are cooked until pie filling thickens.
Once it begins to boil and is thickened, add the peaches and lemon juice, then remove from heat.

Fresh peach slices and lemon juice added to melba pie filling.Melba pie filling is cooked until thickened.
Fill The Pie

Line a pie pan with the bottom pastry. Prick the dough in several spots with the tines of a fork. Carefully add the pie filling on top of the pie crust.

Raspberry-peach melba pie filling added into to pie crust.
Top the Melba pie filling with the other pie crust. Seal, and decoratively flute the edges of the pie crust dough. Cut a couple of slits into the top of the pie, to allow steam to escape while baking.

A top crust is placed on top of melba pie filling, and edges of crust are crimped.Time To Bake The Melba Pie!

Bake the pie for about 30-35 minutes (or until light golden brown on top). Some of the juices may be bubbling around the slits you cut in the top crust. Remove the pie from the oven, and transfer carefully to a wire rack to cool. When the pie has cooled, it’s ready to serve.

Slice of pie is removed to show raspberry-peach melba pie filling.
Time To EAT!

Slice a nice piece of pie, and serve it with some vanilla ice cream on top or on the side! Yum! Take a few bites, and enjoy your homemade raspberry and peach Melba Pie!

Slice of melba pie with a scoop of vanilla ice cream is always a big hit!

I hope you will find time to make this delicious pie, and as always, I really trust you will enjoy it! Don’t forget you can check out ALL my recipes in the Recipe Index, located at the top of the page.

If you enjoy baking (and EATING) pies, you might also be interested in some of my other pie recipes, including Boysenberry, Dutch Crumb Apple, Strawberry-Rhubarb, Old-Fashioned Banana Cream, Peach, Strawberry, or Toll House. You can find the rest in the Recipe Index, at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a GREAT day, friends.

Author's signature

Recipe Source: “The New Pillsbury Family Cookbook”, copyright 1973, The Pillsbury Company, page151.

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Melba Pie!
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

You'll love Melba Pie for your next dessert... a classic, double-crusted pie, featuring the wonderful, sweet flavors of fresh raspberries and peaches!

Category: Dessert
Cuisine: American
Keyword: melba pie
Servings: 8 servings
Calories Per Serving: 263 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • Double crust pastry (homemade or store-bought)
  • 1/3 cup granulated sugar
  • 3 Tablespoons cornstarch
  • 1/4 teaspoon cinnamon
  • 1 1/4 cups (10 oz. package) raspberries (fresh or frozen-if frozen, thawed but UNDRAINED)
  • 2 cups fresh peach slices (can also use a 1 lb.,13 oz. can of peaches, DRAINED)
  • 1 Tablespoon lemon juice
US Customary - Metric
Instructions
  1. While making the pie filling, preheat your oven to 425 degrees.
  2. Prepare a double crust pastry shell. Place one of the crusts into a 9" pie pan. Prick the bottom of the crust with the tines of a fork.
  3. Place the granulated sugar, cornstarch and cinnamon into a medium sized pan. Gently stir in the (undrained) raspberries. Cook this, (while stirring constantly so it won't stick) on medium heat until it begins to thicken, and comes to a boil.
  4. Stir in the sliced (drained) peaches, and the lemon juice. Once ingredients are all combined, pour the pie filling into the pie pastry shell.
  5. Put the other pie crust on top of the filling; seal the two crusts together around edges, then decoratively flute the edges.
  6. Using a sharp knife, make a couple small slits in the center of the top crust.
  7. Bake pie in preheated 425 degree oven for approximately 30 minutes, or until the crust has begun to turn golden brown.
  8. Remove pie to a wire rack to cool.
  9. Serve with a scoop of vanilla ice cream... and enjoy!
Nutrition Facts
Melba Pie!
Amount Per Serving (1 slice)
Calories 263 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Sodium 174mg8%
Potassium 142mg4%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 12g13%
Protein 3g6%
Vitamin A 125IU3%
Vitamin C 8.2mg10%
Calcium 15mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest pages!You'll love Melba Pie for your next dessert... a classic, double-crusted pie, featuring the wonderful, sweet flavors of fresh raspberries and peaches!

 

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Jun
2015

Purple Coleslaw

categories: Salads, Side Dishes, Vegetable Dishes
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Purple coleslaw, with homemade poppyseed dressing, is a quick, easy salad that’s perfect for BBQ’s! Slaw turns deep purple the longer it refrigerates.Purple coleslaw, with homemade poppyseed dressing, is a quick, easy salad that's perfect for BBQ's! Slaw turns deep purple the longer it refrigerates.
I happen to love coleslaw, and the crunch of the cabbage, and the creamy, slightly sweet dressing. Coleslaw is so easy to make, and I like the way this Purple Coleslaw deepens in it’s purple color the longer it is mixed together. More color on my plate!

It’s easy to go to the produce section and buy pre-shredded coleslaw mixes. Also it is easy to go to the salad dressing section and buy a pre-made coleslaw dressing. Mix them together and poof! Coleslaw. Well, I totally “get” the convenience of it, but I think it’s fun being able to make a great coleslaw using fresh produce. I also enjoy making my own “not out of the bottle” coleslaw dressing.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Why Does It Turn Purple?

Store bought coleslaw mixes usually have lots of shredded green cabbage, shredded carrots and a teensy,tiny bit of purple cabbage. I like to make my own coleslaw THAT way, but I also love this recipe which adds a much larger amount of purple cabbage.

This larger amount of purple cabbage ultimately colors the dressing purple the longer the coleslaw is mixed together. It’s kinda fun to serve a purple coleslaw, and it’s a breeze to make my own!

How To Make Purple Coleslaw

First you shred two cups of purple cabbage into a large mixing bowl. I use a mandolin, but you can also do this with a cheese grater.

The purple cabbage is shredded on a mandoline or box grater.Shredded purple cabbage in bowl.
Now shred the green cabbage and some carrots into the same bowl.

Green cabbage is shredded on a mandoline or box grater.
Now you will have all the coleslaw veggies in the large mixing bowl. See how EASY that is?

Grated purple and green cabbage, plus carrots in bowl.
Mix these colorful purple coleslaw ingredients together. See how pretty it is already?

Green and purple cabbage, plus carrot shreds are mixed together in large bowl.
Make The Dressing For The Purple Coleslaw

The coleslaw dressing has light mayonnaise, apple cider vinegar, poppyseeds, and a little salt, pepper and sugar. Mix these ingredients together in a small bowl. That’s IT!

The poppyseed salad dressing is easy to make for this slaw.
Add the dressing to the bowl with the purple coleslaw, and stir well, to combine.

A poppyseed dressing is added to the purple coleslaw, and mixed in.
Refrigerate The Purple Coleslaw For Best Flavor (And Color)

Cover the coleslaw with plastic wrap and refrigerate for at least an hour (the longer the better), so the flavors can come together. When you are ready to serve, give it a good stir, and dig in. Refrigerate leftovers.

NOTE: The longer you keep the purple coleslaw refrigerated (and stirred), the more purple the dressing will become, as the deep purple color from the cabbage mixes with the dressing. It’s kind of a unique touch for a delicious homemade coleslaw.

The longer the purple coleslaw is refrigerated, the deeper the color becomes.
This is a perfect side dish for summer BBQ’s. We really enjoy this great purple coleslaw. Sure hope you will give it a try. Have a great week!

Looking For More COLESLAW Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of great salads you’ll enjoy, including these other coleslaw recipes:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe source: My brain and lots of experimenting…

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Purple Coleslaw
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Purple coleslaw, with homemade poppyseed dressing, is a quick, easy salad that's perfect for BBQ's! Slaw turns deep purple the longer it refrigerates.

Category: Side Dish
Cuisine: American
Keyword: purple coleslaw
Servings: 6 (1/2 cup) servings
Calories Per Serving: 288 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Coleslaw:
  • 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1/2 cup shredded carrots
For Coleslaw Dressing:
  • 1 cup mayonnaise
  • 2 Tablespoons apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon poppyseeds
  • 2 Tablespoons granulated sugar
US Customary - Metric
Instructions
  1. Shred green cabbage, purple cabbage, and carrots. Place into a large mixing bowl. Mix well, to combine.
  2. In a small mixing bowl, combine the mayonnaise, apple cider vinegar, salt, pepper, poppyseeds, and granulated sugar. Mix well, to thoroughly combine.
  3. Add the dressing to the slaw mixture. Stir well until all veggies are coated with dressing. Cover coleslaw with plastic wrap; place in refrigerator for a minimum of 1 hour (preferably longer), so that flavors come together and the slaw is very cold.
  4. Serve, and enjoy!
Recipe Notes

Prep time does not include inactive refrigeration time. The longer the cole slaw is refrigerated, the better it is, and the more PURPLE it becomes!

Nutrition Facts
Purple Coleslaw
Amount Per Serving (1 g)
Calories 288 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 349mg15%
Potassium 117mg3%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 1995IU40%
Vitamin C 17.7mg21%
Calcium 30mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Purple coleslaw, with homemade poppyseed dressing, is a quick, easy salad that's perfect for BBQ's! Slaw turns deep purple the longer it refrigerates.

 

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Jun
2015

Make Grilled Pizzas On Your BBQ!

categories: For The BBQ Grill, Italian, Main Dishes
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Learn how easy it is to make grilled pizzas on your BBQ grill, which helps keep your kitchen cool in the Summer!Learn how easy it is to make grilled pizzas on your BBQ grill, which helps keep your kitchen cool this Summer!
Want to beat the heat in the kitchen this summer? Why not make grilled pizzas on your BBQ grill? That way you can kill two birds with one stone… keep the ol’ kitchen cool, AND enjoy a great homemade pizza!

I heard someone say they loved grilled pizzas right off the BBQ grill. Wait… What? It sounded like a great cooking experiment so I decided to give it a try. Result? Completely awesome!  It’s really much easier than I thought it would be! Get your hands on some pizza dough. Purchase it at the grocery store or make your own.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make Or Purchase Pizza Dough

I like to make my own grilled pizza dough. If you want to see the recipe for the dough I use, you can find it on my blog post for “Make It Yourself! Pepperoni Pizza”. The most important tip about this way of making pizza is to have all the pizza toppings ready to go (chopped, diced, etc.) before you put the dough on the grill!

Make the pizza dough (or open the package of pre-made dough – whatever). When done, divide dough into 6-8 little balls (if wanting small individual sized pizzas) OR (as in my pictures), divide dough into 2 medium sized dough balls. Roll or stretch dough out into a round shape (don’t worry if they’re not perfectly round shaped… no biggie).

Pizza dough rising for grilled pizzas

Time To Make Grilled Pizzas On Your BBQ!

Heat your BBQ grill on medium high heat. Brush olive oil (important-don’t forget this step – this will keep dough from sticking to grill, and will crisp the dough up a bit!!!) on both sides of the circle-shaped pizza dough. Carefully slide the pizza dough onto the grill rack.

Cook dough for 3-4 minutes on the first side. The bottom should be lightly browned and have grill marks. The top of the dough will look done. Carefully remove dough and turn it upside down (*GRILLED SIDE UP) onto a cutting board.

Quickly add the sauce and toppings to your pizza. If you’re feeling brave, just flip the pizza over and add the sauce and toppings while it is on the grill. (that was too hot for me…I just had a wood cutting board outside and transferred it back and forth. Worked like a charm.

Pizza dough is removed from BBQ and toppings are added, then back onto BBQ grill
Carefully slide pizzas back onto grill and continue to cook for 3-4 minutes. We put the lid on the BBQ, which helped the cheese melt. The bottom of the dough should be lightly browned.

Grilled pizzas made on the BBQ are ready to slice and eat!

Remove pizzas from grill, slice and serve, with any last minute garnishes. Serve immediately… enjoy!

Grilled pizza sliced and served... straight off the BBQ grill!
We loved the taste of the grilled pizzas… and I personally loved the fact that our kitchen stayed cool! We loved our grilled BBQ chicken pizza, and our veggie delight pizza, and look forward to making this easy dinner again this summer. It sure helps to keep our kitchen cool!

I am not posting a printable recipe because everyone likes different kinds of pizza, toppings, sauces, AND pizza dough. I simply wanted to describe the “how-to’s” of grilling fresh pizzas on a BBQ so anyone could do it themselves! Hope you will give it a try!

Looking for More PIZZA Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a variety of pizza recipes, which include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a great day.

Author's signature

Here’s one more to pin on your Pinterest boards!Learn how easy it is to make grilled pizzas on your BBQ grill, which helps keep your kitchen cool this Summer!

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Jun
2015

Quick and Easy Open Faced Tuna Melts

categories: Lunch - Quick and Easy, Main Dishes, Sandwiches, Seafood
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It’s been unusually HOT in the Pacific Northwest for the past several weeks. Temps are supposed to hover near 100 degrees this coming weekend, which is “not the norm” for late June in Oregon. We want quick  and easy meals (don’t want to heat up the kitchen cooking). Enter our “go-to” standby… Quick and Easy Open Faced Tuna Melts!!!!Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!
These open faced tuna melts are ridiculously easy… so easy in fact, that I’m not even gonna post the “recipe”. They actually are delicious, and are very quick to prepare!

First you toast some English muffins. I used sourdough (delicious!). Allow for one half or two halves per serving. Once toasted, place some cheese (gruyere, smoky gouda, or cheddar) on top of the muffin. (I have used all of these cheeses in the past. Pictures are with Smoky Gouda.

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!
Put some tuna on top to cover the muffin. (Use the tuna you prefer, mixed up with whatever you like in your tuna salad). All I used for mine was one can (one can is enough for 4 half muffins) of albacore tuna, mixed with mayonnaise. That’s it!  But for goodness sake, make your tuna the way you like it!

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!
Slice some really good ripe tomatoes and put a slice on top of each muffin. Sprinkle with a pinch of salt, pepper, dried parsley and dried basil. Just a touch.

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!
Put the english muffins on a wire rack and place under a broiler. DO NOT put them directly under the broiler. Put them on the middle rack of your oven.

It will take a few minutes to broil them, but by putting them on the middle rack, instead of directly under the broiler, all the ingredients will have a chance to get hot, and that cheese on the bottom will melt.

Remove from broiler when cheese is bubbly and the tuna has just started to lightly turn golden.

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!
Remove tuna melts from wire rack with a spatula. Place on serving plates. I like to put some red leaf lettuce leaves under the tuna melts just for some added color, to make it look good, but that is totally optional.

You can either pick them up and eat them or cut them with knife and fork… whatever suits you! They’re really delicious! Sure hope you’ll give ’em a try. Good for a quick, filling lunch, or dinner on a really HOT evening! Been making these for years and years, and have never been disappointed!

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!Have a wonderful week… may you feel gratitude for all you experience this week, and above all else…may you deeply know just how much God loves you!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!

 

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Jun
2015

Homemade Peach Ice Cream

categories: Desserts, Ice Cream/Frozen Treats
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Fresh peaches and peach nectar bring flavor to delicious homemade peach ice cream (a Food Network recipe), easily made in an ice cream machine!Fresh peaches and peach nectar bring flavor to delicious homemade peach ice cream (a Food Network recipe), easily made in an ice cream machine!
It’s officially SUMMER!!! Time for BBQ’s with friends, lots of sunshine, starlit evenings hanging out on our back deck, ping pong tournaments, and Homemade Peach Ice Cream!  What could be better than a big old bowl of frozen peachy goodness on a hot summer day?

I found this recipe from Patrick and Gina Neely on The Food Network’s website a couple years ago, and thought I would give it a try! I love experimenting with new recipes for homemade ice cream, and this one sounded like a winner!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Top Homemade Peach Ice Cream With Pecan Praline Sauce!

Their recipe for homemade peach ice cream also included instructions for a wonderful pecan and praline topping. This praline topping is the perfect accompaniment to the ice cream! It is called Southern Praline Sauce and it tastes fantastic, served warm over this homemade peach ice cream!

A praline sauce is made to add to the top of each scoop of homemade peach ice cream!

Preparing The Homemade Peach Ice Cream

The peaches are peeled, pitted, sliced and then chopped, which is about the only “difficult” thing about this recipe… ha ha! After that, cook the peaches with other ingredients, then blend and let it cool. When that is done, freeze the homemade peach ice cream to creamy perfection in an ice cream maker!

Fresh peaches are peeled, pitted, sliced and then chopped to add to ice cream base.

Time To Freeze The Ice Cream!

Add the ice cream mixture to an ice cream machine and process, according to manufacturer instructions. The recipe will yield approximately 1.5 quarts, for about 6 servings. Once finished, I put the semi-firm ice cream into a covered container, and place it back into my refrigerator’s freezer. This helps it freeze and firm up a little bit more (1-2 hours), for best texture!

I use a Cuisinart ice cream machine to make homemade peach ice cream.

Time To Eat!

When you are ready to serve, just scoop it right up. The homemade peach ice cream tastes really good, especially when topped with the praline sauce, which is a yummy addition of flavor!

Homemade Peach Ice Cream topped with a praline sauce, in a glass dish.
Whether you make the praline sauce or not, this peach ice cream is fabulous! The recipe uses fresh peaches, peach nectar, and sour cream, etc., so you KNOW it has to be yummy! I was fortunate to use some of the fresh juicy peaches I picked at a local farm to make this ice cream!

Fresh peaches were picked and used to make homemade peach ice cream!
Anyways… this is a great recipe, all you ice cream lovers out there. If you’re looking for a good recipe for Homemade Peach Ice Cream to add to your summer enjoyment, this is one I recommend, as well as my recipe for Perfectly Peachy Ice Cream. Hope you’ll give it a try. It’s amazing!

Looking For More ICE CREAM Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few recipes for homemade ice cream, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signaturePeach Ice Cream Recipe Source: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-homemade-peach-ice-cream-recipe.html

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Homemade Peach Ice Cream
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

Fresh peaches and peach nectar bring flavor to delicious homemade peach ice cream (a Food Network recipe), easily made in an ice cream machine!

Category: Dessert
Cuisine: American
Keyword: peach ice cream
Servings: 6 servings (1.5 qts.)
Calories Per Serving: 487 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 5 large ripe peaches , peeled, pitted, chopped
  • ¼ cup water
  • 12 ounces peach nectar (I used Kerns brand- found in juice aisle)
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 1 pint heavy whipping cream
  • 1/4 teaspoon vanilla extract
  • 2 teaspoons lemon juice
US Customary - Metric
Instructions

  1. Put the chopped peaches into a medium saucepan. Add water and canned peach nectar to the peaches. Stir to combine. Cook on medium heat until peaches have softened and cooked (about 10 minutes). Remove pan from heat. Drain off the peach juice (you can discard the leftover juice). Pour the peaches into a large mixing bowl. Stir in the granulated sugar, then let the peaches sit for awhile, so they cool back down to room temperature.

  2. Once peaches have cooled to room temp., add in sour cream, whipping cream, vanilla extract, and lemon juice. Blend well, using an immersion blender, food processor, or a blender (might have to do in batches).

  3. Pour peach mixture into the canister of your ice cream freezer and freeze, according to your particular manufacturer's instructions. When done, put the ice cream in a covered container and freeze for a couple hours to firm it up a bit.

  4. OPTIONAL: If desired, serve with warm Southern Praline Sauce over the top of the ice cream (see link in post for recipe). Serve, and enjoy!

Nutrition Facts
Homemade Peach Ice Cream
Amount Per Serving (1 (1/6th of total))
Calories 487 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g125%
Cholesterol 117mg39%
Sodium 45mg2%
Potassium 323mg9%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 44g49%
Protein 3g6%
Vitamin A 1685IU34%
Vitamin C 9.6mg12%
Calcium 80mg8%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fresh peaches and peach nectar bring flavor to delicious homemade peach ice cream (a Food Network recipe), easily made in an ice cream machine!

 

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Jun
2015

Homemade Hamburger Buns

categories: Breads
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Learn how to make homemade hamburger buns from scratch! The recipe makes 15 buns, which are perfect for burgers and other sandwiches!Learn how to make homemade hamburger buns from scratch! The recipe makes 15 buns, which are perfect for burgers and other sandwiches!
To be truthful, my first thought when I saw a recipe for making homemade hamburger buns was WHY? Why would anyone want to go to all the trouble to make their own, when you can just run to the store and buy them fairly cheaply? Then I realized the answer. Because we want to learn how, and simply because we can. That’s it. Why not learn something NEW?  So, I tried my hand at making them.

For me I realized that I simply wanted to try making my own (for the very first time), and that alone was enough reason. I did it JUST BECAUSE I WANTED TO LEARN. I’m glad I learned how to make them. These hamburger buns were really good!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Dough For Homemade Hamburger Buns

Start by mixing up the dough in a stand mixer. It’s easy. You can also mix the dough by hand, if you don’t have access to a stand mixer. Really. It’s not that hard.

Homemade Hamburger Buns / The Grateful Girl Cooks!
Once a dough ball has been formed, cover the dough and let it sit in a warm place for half an hour.

Homemade Hamburger Buns / The Grateful Girl Cooks!
After half an hour, the homemade hamburger buns dough has risen, and should look similar to this:

Homemade Hamburger Buns / The Grateful Girl Cooks!
Shaping The Dough

Pull off pieces of dough (15 total), and then shape each piece into a ball in your hands. Stretch the seams of the dough under, to the bottom of the ball.

Homemade Hamburger Buns / The Grateful Girl Cooks!
Place the dough balls onto a couple of large cookie sheets, leaving some space in between each one. Cover the dough balls with parchment paper or aluminum foil (I used foil). Once they are covered, put another cookie sheet on top of the foil. This will help the buns not to rise too much.

Homemade Hamburger Buns / The Grateful Girl Cooks!
Press down a bit on the top cookie sheet, which helps to flatten out the dough balls. Let the dough balls rise (with the foil still on top) for another 45 minutes.

Homemade Hamburger Buns / The Grateful Girl Cooks!
Prepare The Dough For Homemade Hamburger Buns For Baking

After the homemade hamburger buns (dough) have risen again, cut an X onto the top of each bun with a very sharp knife. Only cut slightly through the top of the dough and  NOT cut all the way through.

Homemade Hamburger Buns / The Grateful Girl Cooks!
Brush the tops of the dough balls with an egg wash (egg and milk). By the way, I hope you appreciate my “very much USED, GNARLY cookie sheets” (victims of too many recipes). After the hamburger buns are brushed with egg wash, sprinkle them with sesame seeds.

Homemade Hamburger Buns / The Grateful Girl Cooks!

Bake The Homemade Hamburger Buns

Bake the hamburger buns in a 400 degree oven for about 15 minutes, until they are light brown in color. Aren’t they CUTE?

Homemade Hamburger Buns / The Grateful Girl Cooks!
This is what they look like on the inside, after being sliced and on the outside. They look pretty good, don’t they?

Homemade Hamburger Buns / The Grateful Girl Cooks!
The only thing left to do is grill some burgers, and enjoy these homemade hamburger buns! They are wonderful (the buns AND the burgers)!!! If you need a couple side dishes to go with the burgers, may I suggest serving some delicious potato salad, crispy homemade french fries or onion rings? YUM!

Homemade Hamburger Buns / The Grateful Girl Cooks!

Maybe you like to try new recipes, too (like me!). If you do, I hope you will give this recipe a try! I think you will enjoy these hamburger buns. Here’s to a summer full of good BBQ’s!

Looking For More Homemade BREAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious homemade bread recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Homemade Hamburger Buns / The Grateful Girl Cooks!Recipe Source: http://www.mennonitegirlscancook.ca/2010/08/hamburger-and-hot-dog-buns.html

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Homemade Hamburger Buns
Prep Time
1 hr 40 mins
Cook Time
15 mins
Total Time
1 hr 55 mins
 
Learn how to make homemade hamburger buns from scratch! The recipe makes 15 buns, which are perfect for burgers and other sandwiches!
Category: Bread
Cuisine: American
Keyword: homemade hamburger buns
Servings: 15 buns
Calories Per Serving: 164 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons instant yeast
  • 2 1/2 cups multigrain flour
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons granulated sugar
  • 2 teaspoons salt
  • 2 cups hot tap water
  • 2 cups white all purpose flour
  • 1 large egg + 2 Tablespoons milk (beaten lightly - to brush on top of buns prior to baking)
  • Sesame seeds (optional), for sprinkling on top of buns prior to baking)
US Customary - Metric
Instructions
  1. In a large bowl (or bowl of an electric stand mixer), combine the instant yeast and multigrain flour.
  2. Add vegetable oil granulated sugar, and salt.
  3. Stir in the white flour and the hot tap water. If using mixer, mix until dough forms ball that pulls away from sides of bowl (several minutes). (If using your hands, mix ingredients together to work everything together. Knead dough lightly to form ball).
  4. Once dough ball has been formed, cover bowl, set aside and let dough rest for 30 minutes.
  5. Divide dough into equal sized pieces, by squeezing off portions. (the number of buns is dependent on how large or small you make them. If making small (slider size) buns, you should get close to 2 dozen. If making larger buns, expect to get around 15 or so. Shape the dough into balls, stretching the dough so most of the "seams" are on the bottom of the ball.
  6. Place dough balls onto two cookie sheets. Leave a couple inches between each one. Place a layer of parchment paper or aluminum foil on top, to cover. Place a cookie sheet on top of paper or foil. Press down with the top cookie sheet to help flatten out the dough balls. Remove top cookie sheet, but leave paper or foil on. Let the dough rise for about 45 minutes.
  7. Remove foil after dough has risen. Bake in a preheated 400 F degree oven for about 15 minutes, or until the buns are golden brown.
  8. Remove from oven; let cool a bit, then serve!
Recipe Notes

I made the buns larger than slider size, so this recipe yielded 15 buns.

Nutrition Facts
Homemade Hamburger Buns
Amount Per Serving (1 bun)
Calories 164 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 10mg3%
Sodium 315mg14%
Potassium 49mg1%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 15IU0%
Calcium 7mg1%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Learn how to make homemade hamburger buns from scratch! The recipe makes 15 buns, which are perfect for burgers and other sandwiches!

 

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Jun
2015

Chicken Salad

categories: Chicken, Main Dish Salads, Main Dishes, Salads
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This easy to prepare, delicious chicken salad, with cranberries, celery and pecans can be eaten as is, or served in pita bread or rolls for a great sandwich.This easy to prepare, delicious chicken salad, with cranberries, celery and pecans can be eaten as is, or served in pita bread or rolls for a great sandwich.
We’ve had lots of sunshine and hot weather the past several weeks in the Pacific Northwest. A few nights ago I decided to make my old standby recipe for Chicken Salad, serve it with some fresh pineapple, strawberries, and cantaloupe, and have dinner out on our back deck.

This was a perfect entree salad on a hot night! I was even able to use some of the red leaf lettuce from our garden to serve the salad on- whoo-hoo!  I’ve been making chicken salad this way for over 25 years. I’ve never had a recipe that I’ve used, so I had to be deliberate about writing it down this time, so I could post the right quantities for this blog post.

We really enjoy the salad, with chunks of chicken breast, crisp celery, the sweet chewy raisins, dried cranberries, red onion and crunchy pecans! This salad is really easy to make, too! Quick and easy, it’s my idea of a perfect meal! Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Chicken Breasts

The first thing you need to do is cook the chicken. Put frozen chicken breasts (yep-right out of the freezer) into a large pan. Cover them with water, bring water to a boil, then cook on high heat for about 45-50 minutes (until fully cooked). *Note: I use 4 chicken breasts, but this picture shows 5 because I was cooking an extra one for another recipe.

Cooking chicken breasts to make chicken salad
When the chicken has finished cooking, remove the chicken breasts from the water and let the pieces cool a little. Once the chicken has cooled enough to handle, cut the pieces into 1 inch cubes and set aside.

Preparing The Chicken Salad

While the chicken is cooking, chop the pecans, celery and red onion, and place them into a medium sized bowl, along with the raisins and dried cranberries.

Pecans, raisins, red onion and celery ready to add to chicken salad.
Place the chunks of cooked chicken breast into the bowl with the other ingredients.

Cooked chicken breast chunks added to salad ingredients in bowl.
Add the mayonnaise to the bowl, and then season the chicken salad with salt and pepper. Give it a good stir to mix it all together (making sure it is all coated). Give it a taste, then add more salt and pepper, if necessary to suit your taste preference.

Ingredients are mixed with condiments and seasoning to make chicken salad.

Serving The Chicken Salad

Cover the chicken salad with plastic wrap and refrigerate it for about 2-3 hours. We feel this salad is at it’s best served nice and cold, plus the flavors have had time to develop.  Once the salad has fully chilled, it’s ready to serve! By the way… it tastes GREAT on sandwiches, too. I love to stuff a pita full of this chicken salad!  Yum.

Chicken salad can be served in pita bread for sandwiches.
Delicious, stuffed with chicken salad!

My absolute favorite way to serve this is… just as it is!!!!! When ready to serve, I place red lettuce leaves onto a serving plate, then arrange the chicken salad on top, for a nice presentation.

Chicken salad, served on top of red leaf lettuce.
This chicken salad is a great quick bite for lunch OR for a light dinner! I sure hope you will try making this for yourself… it’s really delicious! Hope you have a wonderful day and enjoy each minute of life you are blessed with!

Looking For More Chicken Salad Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a few chicken salad recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

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Chicken Salad
Prep Time
45 mins
Cook Time
0 mins
Total Time
45 mins
 
This easy to prepare, delicious chicken salad, with cranberries, celery and pecans can be eaten as is, or served in pita bread or rolls for a great sandwich.
Category: Entree Salad
Cuisine: American
Keyword: chicken salad
Servings: 8 small servings
Calories Per Serving: 467 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 boneless , skinless chicken breasts (frozen)
  • 1 1/2 cups diced celery (I use 3 stalks-slice each stalk in thirds lengthwise, then chop)
  • 1 cup chopped pecans (can also use walnuts)
  • 3/4 cup raisins
  • 1/4 cup dried cranberries
  • 1/2 cup diced red onion
  • 1 1/3 cups mayonnaise
  • salt and pepper , to taste (approx. 1/2 teaspoon salt, 1/4 teaspoon pepper-more, as needed)
  • Red leaf lettuce leaves (to serve salad on top of-this is optional, but it looks pretty!)
US Customary - Metric
Instructions
  1. Place frozen chicken breasts into a large saucepan. Cover completely with water. Cook on HIGH for 45-50 minutes (until chicken is done). Remove from heat. Remove chicken to a cutting board and let cool.
  2. In a large salad bowl, place the celery, pecans, raisins, dried cranberries, and red onion.
  3. Once the chicken has cooled off (to the touch), cut it into 1 inch cubes. Add the chicken to the salad bowl.
  4. Add the mayonnaise, salt and pepper. Mix well to combine all ingredients.
  5. Taste salad. Add additional salt and pepper, to suit your taste. I usually have to add a bit more. When ready, cover salad with plastic wrap, and place in refrigerator to chill for 2-3 hours or more (the longer the flavors have time to come together, the better!)
  6. When ready to serve, place a few red leaf lettuce leaves onto serving plate. Arrange salad into a mound in the center of the lettuce. Serve, and enjoy!
  7. Keep leftovers covered and refrigerated. Will keep for several days!
Recipe Notes

Prep time includes time for cooking the chicken, but does not include refrigeration time.

Nutrition Facts
Chicken Salad
Amount Per Serving (1 serving)
Calories 467 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 5g31%
Cholesterol 51mg17%
Sodium 321mg14%
Potassium 433mg12%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 4g4%
Protein 14g28%
Vitamin A 210IU4%
Vitamin C 2.1mg3%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This easy to prepare, delicious chicken salad, with cranberries, celery and pecans can be eaten as is, or served in pita bread or rolls for a great sandwich.

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Jun
2015

Tropical Watermelon Sorbet With Lime Semifreddo

categories: Desserts, Ice Cream/Frozen Treats
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Tropical watermelon sorbet with a creamy lime semifreddo on top is a 2 layered frozen dessert, w/ lots of FLAVOR! A perfect dessert to enjoy on a hot summer night!Tropical watermelon sorbet with a creamy lime semifreddo is a 2 layered frozen dessert, w/ lots of FLAVOR! A PERFECT dessert on a hot summer night!
A few years ago I was searching for a dessert featuring watermelon, for a “Watermelon-Themed” dinner party we attended. All the courses prepared for the dinner had to include watermelon!  One of the desserts I brought was this amazing Tropical Watermelon Sorbet with Lime Semifreddo!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Ever Been To A “WATERMELON” Themed Dinner Party?

Our “watermelon-Themed dinner party ( for three couples) was so much fun! Each part of the dinner had to include watermelon, from drinks, appetizers, and main courses, to the desserts. We all contributed to the dinner, and all of us enjoyed it immensely!

Some pictures from a watermelon themed dinner we enjoyed.

Here is a copy (below) of our menu from this watermelon-themed dinner! We loved all these unique watermelon-themed foods and drinks! The night we enjoyed this tropical watermelon sorbet with lime semifreddo, I drizzled some homemade watermelon “sauce” over the dessert, but that is NOT necessary.

The menu for our watermelon themed dinner, which included tropical watermelon sorbet.

How I Created This Watermelon Sorbet And Lime Semifreddo

I created this frozen treat by using a recipe for watermelon sorbet (from Giada DeLaurentiis of the Food Network). This was paired with another recipe (from Serious Eats) I wanted to try for Lime Semifreddo. It sounded good to me, that combining these two recipes into one would make a GREAT frozen dessert! I was right. It tastes fabulous!

How Watermelon Sorbet And Lime Semifreddo Is Made

I only took the ONE picture (which is a TOTAL bummer), but the instructions below will get you from Point A to Point B with no problem. Basically what I did was make the tropical watermelon sorbet, and freeze it in a round cake pan.

Then I made the lime semifreddo, and spread it on top of the frozen watermelon sorbet. Both were then frozen together. At serving time, I cut the frozen dessert into pie shaped wedges. Each wedge is served with a twist of fresh lime on top.

The tropical watermelon sorbet gets it’s flavor from watermelon, pineapple juice, lime juice and ginger ale. It’s wonderful! If you’ve never heard of semifreddo before (neither had I BEFORE making this), you will LOVE it! Think ice cream on steroids.

What IS Semifreddo?

“Semifreddo” is Italian, and means “half-cold”. Kind of like ice cream. Because of the air and sugar in it, the semifreddo maintains a soft, creamy texture even after being frozen. A true semifreddo will never get rock hard like ice cream does in the freezer – YAY!).

The lime flavor is magnificent in this semifreddo…light and fresh-tasting! Layer it with some yummy tropical watermelon sorbet, and you’ve got a refreshing, frozen dessert!

Watermelon is the chief ingredient for this dessert!

The combination of the two recipes into one was a great pairing of summertime flavors (in my humble opinion!  Seriously DELICIOUS, COLD, AND REFRESHINGLY LIGHT on a hot summer’s night! I really hope you will give this frozen dessert a try. It’s best if you make it the day before you want to serve it, so that everything freezes well together.

Don’t let the length of the prep time stop you from trying this. The tropical watermelon sorbet actually only takes a few minutes to make, and the lime semifreddo can be made in under half an hour. Most of the prep time is inactive “waiting for the stuff to freeze” time. Enjoy!

Looking For More Sorbet Or Ice Cream Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of sorbet and ice cream recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source for Tropical Watermelon Sorbet: http://www.foodnetwork.com/recipes/giada-de-laurentiis/tropical-watermelon-sorbet-recipe.html

Recipe Source for Lime Semifreddo: http://www.seriouseats.com/recipes/2011/04/lime-semifreddo-with-pretzel-crust-recipe.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Tropical Watermelon Sorbet With Lime Semifreddo
Prep Time
1 hr
Cook Time
0 mins
Freezing Time
8 hrs
Total Time
9 hrs
 

Tropical watermelon sorbet with a creamy lime semifreddo is a 2 layered frozen dessert, w/ lots of FLAVOR! A PERFECT dessert on a hot summer night!

Category: Dessert
Cuisine: American
Keyword: watermelon sorbet
Servings: 8 servings
Calories Per Serving: 386 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Tropical Watermelon Sorbet:
  • 3½ cups (seedless watermelon (fruit cut into 1 inch pieces for a yield of 3 1/2 cups)
  • 6 ounce (6 ounce) can pineapple juice, chilled well
  • 3/4 cup ginger ale , chilled well
  • 1/3 cup fresh lime juice (approximately 3 large limes)
  • 1/2 cup Grenadine syrup (I used Rose's)
For the Lime Semifreddo:
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh lime juice (approx. 4 limes)
  • 2 teaspoons finely grated lime zest
  • 1 cup granulated sugar
  • 1/4 cup water
  • 2 Tablespoons light corn syrup
  • 4 large egg whites (at room temperature)
  • 1/4 teaspoon salt
US Customary - Metric
Instructions

  1. Make the watermelon sorbet first: Combine the chilled watermelon pieces, pineapple juice, ginger ale, lime juice, and grenadine syrup in a blender (may have to work in batches). Blend until smooth. Pour mixture into an ice cream maker; freeze, according to your manufacturer's instructions. (between 25 and 30 minutes). I spooned the frozen sorbet out of the ice cream machine into a round 9 inch cake pan. Spread the sorbet out to level it out. Cover, and freeze until solid. (I froze mine for several hours before adding the semifreddo to the top of it.

  2. Make the Lime Semifreddo (after the sorbet has frozen for several hours): In a medium bowl, whisk the sweetened condensed milk, lime juice and finely grated lime zest until mixture is smooth. Set bowl aside.

  3. In a medium sized, heavy-duty saucepan, place the granulated sugar, water, and corn syrup. Stir well, to combine. Heat this mixture on medium-low until sugar is dissolved. Then increase the heat to medium-high; Bring the syrup to a boil, continue boiling and stirring (occasionally) until the mixture registers 240 degrees F on a candy thermometer (this will take between 8 and 10 minutes)

  4. While the syrup is boiling, beat the room temperature egg whites and salt with an electric mixer (with a whisk attachment) on medium speed for about a minute. Increase mixer speed to medium-high; whisk the egg whites until soft peaks form (about 2-3 minutes). When the egg whites are at soft peak stage (and with mixer running at medium-high speed), SLOWLY drizzle the corn syrup mixture to the egg whites. Continue mixing for about 7 minutes more. When ready, the outside of the mixing bowl should be cool to the touch, and the egg whites will be thick and glossy looking. Mix about 1/3 of the meringue mixture (with electric beaters) into the bowl of reserved lime mixture. FOLD IN THE REMAINING MERINGUE, with a rubber spatula until well blended.

  5. Remove watermelon sorbet from freezer. Evenly spread the lime semifreddo over the entire surface of the sorbet. Cover loosely with plastic wrap. Place pan back into freezer, and freeze for at least 8 hours.
  6. When ready to serve, remove plastic wrap, and carefully slice into pie shaped wedges, and place onto serving plates. Garnish with a twist of fresh lime, and serve! Enjoy!
Recipe Notes

***Please note that the long prep time for this recipe really is how long the dessert will be frozen. Most of this is inactive prep time. The sorbet only takes a few minutes to prepare; the lime semifreddo can be made in about half an hour.

Nutrition Facts
Tropical Watermelon Sorbet With Lime Semifreddo
Amount Per Serving (1 serving)
Calories 386 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 16mg5%
Sodium 174mg8%
Potassium 345mg10%
Carbohydrates 83g28%
Sugar 76g84%
Protein 6g12%
Vitamin A 520IU10%
Vitamin C 16.5mg20%
Calcium 153mg15%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tropical watermelon sorbet with a creamy lime semifreddo is a 2 layered frozen dessert, w/ lots of FLAVOR! A PERFECT dessert on a hot summer night!

 

 

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Jun
2015

Lentil Stew

categories: Main Dishes, Meatless Meals, Soups, Vegetable Dishes
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Hearty, healthy and delicious, you will love this low calorie, thick homemade lentil stew for an easy and inexpensive lunch or dinner!Hearty, healthy and delicious, you will love this low calorie, thick homemade lentil stew for an easy and inexpensive lunch or dinner!
Well, this was a happy experiment. It was my first time cooking lentils! I guess I’m behind the times, but I kept hearing about how inexpensive, nutritious, and filling lentils were, so I started looking to see what goes into a good, thick Lentil Stew. Then I made my own version!

I must have looked at 25 different ways to make lentil soup or stew. I finally decided to just make my own version and add a variety of ingredients (like carrots, celery, thyme, dill, garlic, etc) I found on various recipes that sounded like they would be good additions.

The only HARD part about making this stew was I had to remember to write all the ingredients down as I made it, so I could actually remember what I did. Do you ever do that? Let’s just say that one hand was stirring the pot, one hand was writing it all down, and I suppose I might have used my FEET to take the pictures… somehow I got it done, and guess what? This hearty lentil stew is GOOD!

Scroll Down For a Printable Recipe Card At the Bottom Of The Page

Lentils Are A Healthy Protein-Filled Legume

On a side note… did you know that lentils (a legume) contain the 3rd highest protein of any legume? True. Lentils are inexpensive AND highly nutritious. That can be considered a win-win kind of main ingredient.

How To Make Delicious Lentil Stew

The first thing to do is cook the chopped onions for a few minutes in a bit of olive oil. The onions are cooked until they have softened.

Cooking onions in red pot for lentil stew
Once onions have softened, add the lentils. It’s important to rinse and drain the lentils in a colander BEFORE adding! Brown rice is then added to the soup pot, along with 5 cups water. Give the ingredients a good stir after adding the rice.

Lentils, water and brown rice added to stew
Add a large cube of chicken bouillon to the stew, crumbling it up, as you add. TIP FOR VEGETARIANS: If you want to make this a completely vegetarian stew, leave the chicken bouillon out or add vegetable bouillon.

I personally enjoy the flavor the chicken bouillon adds, but it certainly won’t hurt the lentil stew if you omit it.

Chicken bouillon used to flavor lentil stewTime To Cook the Lentil Stew

Add the chopped celery, carrots, flat leaf parsley, thyme, dill, salt, oregano, seasoning salt, and minced garlic to the pot. Bring the lentil stew to a boil, then reduce the heat. Cook the stew on a low simmer for about 45-50 minutes, stirring occasionally.

Chopped celery, carrots, and spices added to soup pot
After the stew has cooked for about 45 minutes, the rice and lentils will be softened. A lot of the broth will have absorbed. Now the mixture will look more like a thickened soup or stew. TIP: I served the lentil stew in it’s thickened form. If you want it to be more “soup-like” (more broth liquid), simply add a cup of water during the last 10 minutes of cook time.

Lentil Stew ready to serve!Ready to EAT!

To serve, divide the hot lentil stew into serving bowls. Garnish each bowl of soup with chopped parsley, if desired. Serve the soup with some crusty slices of bread, and you’ve got yourself a hearty meal!

Even without meat, the combination of lentils and brown rice combine to make sure all essential amino acids are provided to make a complete protein dish. The lentil stew leftovers are pretty amazing, also (just sayin’).

Lentil Stew in bowl, with garlic bread on side
This was an easy meal to make, and my husband and I enjoyed the leftovers for lunch over the course of several days. Sure hope you will give this delicious lentil stew a try… I think you will be surprised at just how good it is! Have a great day!

Looking For More SOUP OR STEW Recipes?

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Lentil Stew
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Hearty, healthy and delicious, you will love this low calorie, thick homemade lentil stew for an easy and inexpensive lunch or dinner!

Category: Dinner, Main Dish, Soup
Cuisine: American
Keyword: lentil stew
Servings: 8 servings
Calories Per Serving: 151 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon olive oil
  • 1 medium brown onion , chopped
  • 5 cups water
  • 1 cup brown lentils (rinsed)
  • 1/3 cup brown rice (uncooked)
  • 1 large chicken bouillon cube (can omit if making this vegetarian)
  • 2 cups chopped carrots
  • 2 celery stalks , chopped small
  • 1/4 teaspoon dried thyme
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon dried oregano
  • 1 Tablespoon chopped flat leaf parsley
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon seasoning salt
  • 1 teaspoon minced garlic
  • Dried parsley (OPTIONAL-to sprinkle on stew as a garnish before serving)
US Customary - Metric
Instructions
  1. In a large soup pot, cook the chopped onion in olive oil until onions have softened (3-4 minutes).
  2. Add 5 cups water, rinsed lentils, brown rice, and crumbled chicken bouillon cube.
  3. Add the rest of the ingredients.
  4. Bring soup mixture to a full boil, then reduce the heat to a low simmer.
  5. Continue to cook the stew for 45-50 minutes (covered) on low, stirring occasionally. Uncover the stew the last 10 minutes of cooking time.(*If you want the stew to have more broth, simply add in another cup of water during the last 10 minutes of cooking time).
  6. Taste. Season with additional salt/pepper, if desired.
  7. Ladle the hot stew into serving bowls. Sprinkle with dried parsley (optional).
  8. Serve with some good crusty bread, and ENJOY!
Nutrition Facts
Lentil Stew
Amount Per Serving (1 serving)
Calories 151 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 588mg26%
Potassium 398mg11%
Carbohydrates 25g8%
Fiber 8g33%
Sugar 2g2%
Protein 7g14%
Vitamin A 5440IU109%
Vitamin C 5mg6%
Calcium 34mg3%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Hearty, healthy and delicious, you will love this low calorie, thick homemade lentil stew for an easy and inexpensive lunch or dinner!

 

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